Blueberry Ricotta Breakfast Toast with Honey Drizzle
15min
10min
4
320
Chef's Note
For an extra layer of flavor, try toasting your bread in a skillet with butter instead of using a regular toaster. The slight browning of the butter adds a delicious nutty flavor that complements the creamy ricotta and sweet blueberries beautifully.
Tags
Ingredients
8 slices sourdough bread
1 cup whole milk ricotta cheese
1 cup fresh blueberries
3 tablespoons honey
1 whole lemon
1 teaspoon vanilla extract
1/4 cup fresh mint leaves
1/4 cup pistachios
1/4 teaspoon sea salt
2 tablespoons butter
Instructions
- 1
Toast the 8 slices of sourdough bread until golden brown. You can use a toaster or toast them in a skillet with a little butter for extra flavor.
- 2
While the bread is toasting, combine 1 cup ricotta cheese with the zest of 1 lemon, 1 teaspoon of lemon juice, 1 teaspoon vanilla extract, and 1/4 teaspoon sea salt in a small bowl. Mix until smooth and well combined.
- 3
Roughly chop 1/4 cup pistachios and set aside for garnish.
- 4
Tear or chop 1/4 cup mint leaves, reserving some whole leaves for garnish.
- 5
In a small saucepan, warm 3 tablespoons of honey over low heat for about 1 minute until it becomes more liquid. Remove from heat.
- 6
Spread the ricotta mixture evenly over each slice of toast (about 2 tablespoons per slice).
- 7
Top each toast with fresh blueberries, dividing the 1 cup evenly among the 8 slices.
- 8
Drizzle each toast with the warmed honey, using about 1 teaspoon per slice.
- 9
Sprinkle the chopped pistachios and torn mint leaves over the toasts.
- 10
Finish with a small pinch of sea salt on each toast to enhance the flavors.
Nutrition Information (per serving)
320
12g
42g
13g
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